MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Marinated Chicken Thighs with Tangy Apricot Glaze image

Provided by Vickie Parks

Categories Chicken

Time 5h15m

Number Of Ingredients 15

2 1/2-3 lb chicken thighs
MARINATE:
3/4 c apricot preserves
1/2 c dry sherry
2 tsp spicy brown mustard
2 tsp lemon juice (fresh squeezed is best)
1 tsp roasted garlic, minced
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
APRICOT GLAZE:
3/4 c apricot glaze
1 Tbsp brown sugar
2 tsp spicy brown mustard
2 tsp lemon juice

Steps:

1. Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
2. Preheat oven to 350°F.
3. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. (A little marinade residue can be left on chicken, but discard excess marinade.) Bake at 350° for 40-45 minutes or until thoroughly done.
4. During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze just slightly thickens.
5. Serve with the glaze drizzled over chicken thighs.